This Gordon Ramsay Chicken Cacciatore recipe is quick and simple yet retains all of the classic dish’s powerful flavor and luscious softness.
Chicken (or rabbit), tomatoes, seasonal vegetables, and a dash of vinegar are slow-simmered to create a meal reminiscent of France’s Beef Bourguignon.
Gordon Ramsay Chicken Cacciatore Ingredients
- Chicken Thighs: Thighs are excellent for chicken stews like this one (see also Spanish Chicken Stew). I can guarantee that you won’t be disappointed if you give dark meat a try; it’s exceptionally juicy, tasty, and soft. Chicken thighs are a great source of protein, vitamins, and minerals, and they are also relatively low in fat.
- Onion + Green Bell Pepper + Garlic: Our cacciatore sauce’s base flavor trio.
- Crushed Tomatoes: I made a sauce with a robust tomato taste by using crushed tomatoes and their liquids.
- Mushrooms: The mushrooms impart a delicious earthiness to the sauce as they simmer.
- Italian Seasoning: Offers a delicious blend of Italian-inspired tastes that binds everything together. herbs and spices like basil, oregano, rosemary, thyme, garlic powder, sage, and coriander are common components.
- Balsamic Vinegar: The sauce will have a rich flavor, much if it has been simmering all day if you use this method.
Can I Make Cacciatore With Bone-in Chicken Thighs?
Sure! You should keep in mind that this will increase the cooking time for the chicken. Take the chicken’s temperature frequently while it’s cooking with an instant-read thermometer. Complete cooking occurs between 165 and 170 degrees Fahrenheit.
How To Make Gordon Ramsay Chicken Cacciatore
1. In a Dutch oven or equivalent deep, sturdy pot, heat 2 tablespoons olive oil over medium-high heat. Season the chicken on both sides with salt and pepper.
2. Add the chicken in a single layer after the oil is heated and shimmering (but not smoking).
3. Cook for 3 to 4 minutes on the first side, until browned, turning the chicken as little as possible to provide a beautiful sear. Flip and brown the other side for about 2 minutes. Put the chicken on a wide, clean dish. The chicken does not need to be fully cooked as it will finish cooking in the sauce.
4. Turn the heat down to medium. Add 1 tablespoon olive oil, onion, and bell pepper Cook for 4 minutes, or until the veggies soften.
5. Add the garlic and cook for 1 minute, or until fragrant.
6. Pour in the chicken broth. Allow to boil for 3 minutes, or when the broth has been reduced by half.
7. Stir in the tomatoes with their juices, mushrooms, Italian seasoning, and balsamic vinegar. Bring to a boil. Bring to a boil, then simmer uncovered for 10 minutes, or until the sauce thickens slightly and becomes rich and flavorful.
8. Place the chicken thighs in the tomato sauce, along with any drippings from the dish. The chicken should be largely immersed, with some visible through the water.
9. Cook for another 15 to 20 minutes, or until the chicken is cooked through, the sauce has thickened, and the mushrooms are soft.
10. Remove the chicken to a chopping board if you want to dice or shred it. When it’s cold enough to handle, dice or shred it before returning it to the pot. The chicken thighs can alternatively be served whole.
11. Season the sauce with extra salt and pepper to taste. Return the chopped or shredded chicken to the sauce and mix to incorporate and reheat through. Alternatively, serve the chicken chunks whole with plenty of sauce on top.
12. Serve hot over pasta, rice, polenta, or vegetarian noodles, topped with a generous tablespoon of sauce and a sprinkling of parsley and Parmesan.
How To Serve Chicken Cacciatore?
Starch is a common accompaniment to chicken cacciatore. There’s no one correct approach, so I’ll just list some of my personal favorites.
- Whole Wheat Pasta
- Brussel Sprouts Salad
- Cooked Orzo
- Mashed Potatoes
- Brown Rice
- Mexican Street Corn Salad
- Creamy Polenta
- Risotto
- Bread
How To Store Chicken Cacciatore?
- To Store. You may keep your leftovers in the fridge for up to four days if you use an airtight container.
- To Reheat. Reheat the food very slowly in a Dutch oven over low heat on the stove. If you prefer, you may heat it in the microwave until it’s steaming.
- To Freeze. The shelf life of leftovers frozen in an airtight container in the freezer is up to three months. Allow to defrost in the fridge overnight, then reheat as desired.
Is It Possible To Use Fresh Tomatoes Instead Of Canned Ones?
Tomatoes in a can may be substituted for fresh tomatoes, according to readers. Since fresh tomatoes have a lower sodium content than canned, you may want to season the sauce to taste with more salt if you make this switch.
Can I Slow Cook Or Instant Pot This Chicken Cacciatore?
In a slow cooker, definitely! Try this recipe for Chicken Cacciatore made in a slow cooker. This chicken cacciatore dish is one that I have only made on the stovetop, so trying it in an Instant Pot would be a first for me.
Gordon Ramsay Chicken Cacciatore
Ingredients
For the chicken cacciatore:
- 3 tablespoons extra-virgin olive oil divided (2 tablespoons for chicken, 1 tablespoon for vegetables)
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 medium yellow onion chopped
- 1 medium green bell pepper chopped
- 3 cloves garlic minced
- ¾ cup low sodium chicken broth
- 1 (28-ounce) can of crushed tomatoes
- 8 ounces sliced baby Bella cremini mushrooms
- 2 teaspoons Italian seasoning
- ½ tablespoon balsamic vinegar
For serving:
- whole wheat pasta, brown or white rice, polenta, zucchini noodles, or baked and shredded spaghetti squash
- chopped fresh parsley or basil
- freshly grated Parmesan cheese
Instructions
- In a Dutch oven or equivalent deep, sturdy pot, heat 2 tablespoons olive oil over medium-high heat. Season the chicken on both sides with salt and pepper.
- Add the chicken in a single layer after the oil is heated and shimmering (but not smoking).
- Cook for 3 to 4 minutes on the first side, until browned, turning the chicken as little as possible to provide a beautiful sear. Flip and brown the other side for about 2 minutes. Put the chicken on a wide, clean dish. The chicken does not need to be fully cooked as it will finish cooking in the sauce.
- Turn the heat down to medium. Add 1 tablespoon olive oil, onion, and bell pepper. Cook for 4 minutes, or until the veggies soften.
- Add the garlic and cook for 1 minute, or until fragrant.
- Pour in the chicken broth. Allow to boil for 3 minutes, or when the broth has been reduced by half.
- Stir in the tomatoes with their juices, mushrooms, Italian seasoning, and balsamic vinegar. Bring to a boil. Bring to a boil, then simmer uncovered for 10 minutes, or until the sauce thickens slightly and becomes rich and flavorful.
- Place the chicken thighs in the tomato sauce, along with any drippings from the dish. The chicken should be largely immersed, with some visible through the water.
- Cook for another 15 to 20 minutes, or until the chicken is cooked through, the sauce has thickened, and the mushrooms are soft.
- Remove the chicken to a chopping board if you want to dice or shred it. When it’s cold enough to handle, dice or shred it before returning it to the pot. The chicken thighs can alternatively be served whole.
- Season the sauce with extra salt and pepper to taste. Return the chopped or shredded chicken to the sauce and mix to incorporate and reheat through. Alternatively, serve the chicken chunks whole with plenty of sauce on top.
- Serve hot over pasta, rice, polenta, or vegetarian noodles, topped with a generous tablespoon of sauce and a sprinkling of parsley and Parmesan.
Adrian
Monday 2nd of December 2024
Served this with polenta, it was delicious.